raspberry chocolate linzer cookies

oh, the combination of raspberry jam, buttery biscuits and dark chocolate drizzle. linzer cookies look like they’re difficult to make, but really, they’re simple. you’ll use the same dough for both the top and bottom cookies, with the only difference being the ‘hole’ in the top cookie so you can see that luscious jam oozing through it! i use linzer cookie cutters, but you can easily use a large cookie cutter for the basic cookie, and either a smaller cookie cutter or even a straw, to cut out the ‘centers’ of the top cookies. and if you just choose to make a sandwich cookie, you can skip cutting out the hole in the top cookie!

i made these especially for my hubby, who loves a good cookie, is very partial to raspberry flavor and loves his chocolate. i’ll report back on if he thinks these cookies are keepers. check back in the next day or so for ‘the hubby report’!

raspberry chocolate linzer cookies

ingredients:

1 1/2 sticks of unsalted butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

confectioner’s sugar for dusting
1/2 cup raspberry jam/preserves
1/4 cup dark chocolate chips

instructions:

1. with your electric mixer, cream butter and sugar until light and fluffy.
2. add eggs and almond extract, mixing until well blended.
3. on low speed, add 2 cups flour, baking powder and salt. mix just until blended (do not overmix.)
4. turn dough out onto a lightly floured board, and knead in the remaining 1/4 cup of flour, creating a firm dough. wrap dough in plastic wrap and refrigerate overnight.
5. preheat oven to 350 degrees. prepare your cookie sheets, lining them with parchment paper.
6. roll dough on lightly floured board to 1/8-inch thick. using a cookie cutter (approximately 2″), cut dough into chosen shape (circle, star, etc.) using a 1/2 cookie cutter, cut out the center of half of the original cookies so you have an even number of tops (with holes) and bottoms (without holes). place cookies on parchment-lined cookie sheets.
7. bake for 9-10 minutes, or until edges just begin to brown.
8. remove cookies from the oven and let cool on cookie sheets for about 2 minutes. transfer cookies to wire rack to continue cooling. cool completely before the next step!
9. it’s cookie assembly time! pair cookies of similar size tops and bottoms. dust the bottom layers with a light coating of confectioner’s sugar. using an offset spatula or your butter knife, spread a small amount of jam/preserves onto the bottom cookie. place a top over the jam/preserves and press gently. dust top of cookie very lightly with confectioner’s sugar.
10. melt dark chocolate chips in microwave until smooth. either fill decorating bag with the smallest tip you have, or dip a fork into the melted chocolate, and lightly create thin lines atop your cookies.
11. let the jam and chocolate set for a few hours.
12. enjoy!

<yield: approximately 32 cookies>

helpful equipment for this recipe:   linzer cookie cutters

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